Description
Somewhere in between burgers and falafel is a quinoa cakes. They are packed with protein, and much healthier than your average burger. Make a double batch and freeze the rest for a quick meal.
Ingredients
- 90g uncooked quinoa
- 70g kale, finely chopped
- 90g Cannellini or Butter beans
- 65g roasted hazelnuts
- 3 cloves of pressed garlic
- 1 tablespoon olive oil
- sea salt and pepper
- 3 tablespoons flour
- Oil for frying
Instructions
- Combine 250ml water, a dash of salt and quinoa in a saucepan and bring to a boil. Reduce to a simmer and cover. Cook until water has boiled off, about 15 minutes.
- In a food processor, combine kale, beans, hazelnuts, garlic, olive oil, salt and pepper. Mix until a pureed consistency and pour into a separate bowl.
- Add in cooked quinoa and flour and mix together until well-blended.
- Place bowl in refrigerator to chill for about 30 minutes. Note: you don’t have to do this, but when the mixture is colder it is easier to form into patties. If you want to fry them up directly, make them a little smaller.
- Form mixture into patties and fry for 2-4 minutes on each side, until they are crisp.